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Materials:
4 cups flour (1/4 cup extra for pans and knives)
1/2 tbsp baking powder
1/2 tbsp baking soda
1 1/2 cups water
2 bags black peach tea (or if bagless, fill one of your favorite steeping baskets and fill half full)
2 tsp vinegar
1/2 tbsp vanilla extract

Oven
1 or 2 bread pans, greased AND floured
Large bowl/mixer

+ Preheat oven to 400*F (204*C)
+ Bring water to boil, and let sit for no more than sixty seconds before steeping tea according to directions on the package.
+ In large mixing bowl or electric mixer, stir together all dry ingredients.
+ Once tea is done, add vinegar and vanilla to tea, and mix well.
+ Pour liquid into mixing bowl, and mix well.
+ If you have an electric mixer, “knead” mixture for three minutes. If not, get your hands dirty and play with it getting air into the dough for three minutes kneading.
+ Transfer dough into bread loaf pans. I have medium/small pans, so I split the dough into two.
+ Spread from corner to corner, having the bread about an inch or two deep. Take a sharp, smooth knife like a paring knife, dip in flour, and score the tops.
+ Bake forty (40) minutes at 400*F (204*C)
+ Insert toothpick to thickest part of bread. Should exit clean. Transfer to cooling rack.
+Once bread is cool, cut and serve! Can also be eaten warm, of course, but let cool at least half an hour beforehand.